A+ for creativity. I would have been skeptical that the mixing bowl would hold the heat/steam adequately, but glad it did the job.Quote:
Originally Posted by snoboy
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A+ for creativity. I would have been skeptical that the mixing bowl would hold the heat/steam adequately, but glad it did the job.Quote:
Originally Posted by snoboy
We also did a pan of boiling water in the oven just to humidify the air in general. Pulled the water and the bowl/lid at 20 minutes.
Pic uploads seem to be working now!
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Looks like the only complaints on Amazon is price. Lots of rave reviews for the product.Quote:
Originally Posted by Bunion 2020
Let us know how it turns out.
That looks great!Quote:
Originally Posted by snoboy
From a local farm (they farm just a little over 2 acres with horses)
Hayshaker Farm
Here’s an idea of what to make with some of the things you got in your box this week: spinach and goat cheese galettes. Galette is crêpe’s savory sister, traditionally made with 100% buckwheat flour it is naturally gluten free. There are a variety of different recipes out there, but you can basically make traditional galettes by just mixing buckwheat flour, salt and water. I like to add a couple of eggs, and use beer and milk as part of the liquid, you can also add a little oil or melted butter.
I usually eye ball all measurements and make batter by feel, but here’s a good basic recipe for ratios:
2 c. flour
1 tsp salt
4 1/2 c. water/milk/beer mix
1 Tbsp melted butter
(If using egg, sub as part of your liquid)
Mix flour, salt, eggs until smooth and gradually add your liquid while mixing to avoid getting any lumps, mix well. Add melted butter. You can always add a little extra liquid if batter is to thick, depending on your flour, only way to know is to try frying one! Fry them in a hot pan brushed with a little vegetable oil or melted butter, poor a small amount of batter in the center (1/4c for a 9”pan) and swirl it around to cover the pan, fry about 1min on each side.
Filling is made of sautéed spinach, shallots and peppers, add fresh goat cheese and a fried egg on top.
Bon app’! ��
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I went ahead and gave baguettes a go this weekend. I used the wet towel method to produce steam that Mike mentioned. I've got a lot to improve on. I followed the 32hr sourdough baguette recipe from thefreshloaf (http://www.thefreshloaf.com/node/198...know-one-bread).
They kind of collapsed in the oven instead of springing up (maybe overproofed, or maybe it's that crappy bleached AP flour that I'm trying to get rid of).
My kids came running in when they came out of the oven and we ended up eating an entire demi-baguette within 10 minutes of the things coming out of the oven. Then my 9 year old asked if I could make these everytime we run out. At the rate that they eat I'll be making them every 2 days. Needless to say, the flavor was good. Of course, being under COVID lockdown, I guess I can make them everyday.
I think I'll try the Tartine recipe/method next.
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those look pretty damned good to me. Do you ship?
Hah, the pics are deceiving. They kind of collapsed in the oven so they're a little flat like you see in the cut section. Flavor was good though and the process in that recipe was brain dead simple. Just do a 12 hour autolyse in the fridge overnight while the levain build and gets ripe. Mix together in the morning and do a few stretch and folds for a few hours while you cook breakfast/eat/clean up and then throw it in the fridge. The next day you pull it out, let it warm up on the counter for a couple horus and then shape it and let it rest for an hour to get the final proof. It was really hands off and with the dough spending so much time in the fridge there's a lot of opportunity to adjust the timing.Quote:
Originally Posted by Mr. Mike
When things go back to normal and I have less time to bake I'll probably start experimenting with putting the dough in the fridge to help fit things into my schedule.
Just start referring to them as mini-ciabatti. :DQuote:
Originally Posted by Buke
Here's another baguette recipe to try/glean from if you're interested:
Authentic Baguettes at Home
Makes 4 baguettes (Each 15 inches long)
WHY THIS RECIPE WORKS
For a homemade baguette that rivals the best from Parisian boulangeries, we took a trip to France to learn firsthand what it takes. The problem with most published recipes, we discovered, is that all the small details that matter are glossed over. For an authentic wheaty flavor, we add a bit of whole-wheat flour (sifted to remove some of the larger pieces of bran that would otherwise add bitterness and make the loaf dense) to the white flour. We also added (optional) diastatic malt, an enzyme naturally present in flour that converts starches to sugars and is often added to long-fermented doughs to ensure a caramelized, well-browned crust. Mixing the dough in a machine and then using a series of gentle folds to develop the dough creates the perfect tender, irregular internal crumb. Next we employ a long, slow rise in the refrigerator, which delivers the complex flavor of fermentation while making the recipe flexible, since we can bake the loaves anytime within a three-day window. To shape the loaves perfectly without overworking the dough, we employ a multistep approach that gradually transforms them into baguettes. Finally, we ensure a crispy, crackly crust by moistening the couche, the pleated linen cloth that holds the loaves as they proof, and by starting the loaves beneath a pair of upturned disposable roasting pans to trap steam as it evaporates from the exterior of the dough.
INGREDIENTS
¼ cup (1 1/3 ounces)
whole-wheat flour
3 cups (15 ounces) King Arthur
all-purpose flour
1 ½ teaspoon salt
1 teaspoon instant or rapid-rise yeast
1 teaspoon diastatic malt powder (optional)
1 ½ cups (12 ounces) room-temperature water
2 (16 by 12-inch) disposable aluminum roasting pans
BEFORE YOU BEGIN
If you can’t find King Arthur all-purpose flour, substitute bread flour. For best results, weigh your ingredients. This recipe makes enough dough for four loaves, which can be baked anytime during the 24- to 72-hour window after placing the dough in the fridge.
INSTRUCTIONS
1. Sift whole-wheat flour through fine-mesh strainer into bowl of stand mixer; discard bran remaining in strainer. Add all-purpose flour, salt, yeast, and malt powder, if using, to mixer bowl. Fit stand mixer with dough hook, add water, and knead on low speed until cohesive dough forms and no dry flour remains, 5 to 7 minutes. Transfer dough to lightly oiled large bowl, cover with plastic wrap, and let rest at room temperature for 30 minutes.
2. Holding edge of dough with your fingertips, fold dough over itself by gently lifting and folding edge of dough toward center. Turn bowl 45 degrees; fold again. Turn bowl and fold dough 6 more times (total of 8 folds). Cover with plastic and let rise for 30 minutes. Repeat folding and rising every 30 minutes, 3 more times. After fourth set of folds, cover bowl tightly with plastic and refrigerate for at least 24 hours or up to 72 hours.
3. Transfer dough to lightly floured counter, pat into 8-inch square (do not deflate), and divide in half. Return 1 piece of dough to container, wrap tightly with plastic, and refrigerate (dough can be shaped and baked anytime within 72-hour window). Divide remaining dough in half crosswise, transfer to lightly floured rimmed baking sheet, and cover loosely with plastic. Let rest for 45 minutes.
4. On lightly floured counter, roll each piece of dough into loose 3- to 4-inch-long cylinder; return to floured baking sheet and cover with plastic. Let rest at room temperature for 30 minutes.
5. Lightly mist underside of couche with water, drape over inverted baking sheet, and dust with flour. Gently press 1 piece of dough into 6 by 4-inch rectangle on lightly floured counter, with long edge facing you. Fold upper quarter of dough toward center and press gently to seal. Rotate dough 180 degrees and repeat folding step to form 8 by 2-inch rectangle.
6. Fold dough in half toward you, using thumb of your other hand to create crease along center of dough, sealing with heel of your hand as you work your way along the loaf. Without pressing down on loaf, use heel of your hand to reinforce seal (do not seal ends of loaf).
7. Cup your hand over center of dough and roll dough back and forth gently to tighten (it should form dog-bone shape).
8. Starting at center of dough and working toward ends, gently and evenly roll and stretch dough until it measures 15 inches long by 1 1/4 inches wide. Moving your hands in opposite directions, use back and forth motion to roll ends of loaf under your palms to form sharp points.
9. Transfer dough to floured couche, seam side up. On either side of loaf, pinch edges of couche into pleat, then cover loosely with large plastic garbage bag.
10. Repeat steps 4 through 9 with second piece of dough and place on opposite side of pleat. Fold edges of couche over loaves to cover completely, then carefully place sheet inside bag, and tie or fold under to enclose.
11. Let stand until loaves have nearly doubled in size and dough springs back minimally when poked gently with your fingertip, 45 to 60 minutes. While bread rises, adjust oven rack to middle position, place baking stone on rack, and heat oven to 500 degrees.
12. Line pizza peel with 16 by 12-inch piece of parchment paper with long edge perpendicular to handle. Unfold couche, pulling from ends to remove pleats. Gently pushing with side of flipping board, roll 1 loaf over, away from other loaf, so it is seam side down. Using your hand, hold long edge of flipping board between loaf and couche at 45-degree angle, then lift couche with your other hand and flip loaf seam side up onto board.
13. Invert loaf onto parchment-lined peel, seam side down, about 2 inches from long edge of parchment, then use flipping board to straighten loaf. Repeat with remaining loaf, leaving at least 3 inches between loaves.
14. Holding lame concave side up at 30-degree angle to loaf, make series of three 4-inch long, 1/2-inch-deep slashes along length of loaf, using swift, fluid motion, overlapping each slash slightly. Repeat with second loaf.
15. Transfer loaves, on parchment, to baking stone, cover with stacked inverted disposable pans, and bake for 5 minutes. Carefully remove pans and bake until loaves are evenly browned, 12 to 15 minutes longer, rotating parchment halfway through baking. Transfer to cooling rack and let cool for at least 20 minutes before serving. Consume within 4 hours.
Quote:
Originally Posted by KQ
Couldn't figure that one out. It was $ 1.59 at the yuppie store and like 5 buck on Amazon.
Finishing up a loaf of Zucchini bread before I have a try with that stuff, let ya know.
Woot! Scored 10 lbs of Bob's Organic AP flour at the store today! Made the hassle of it all worth it (kind of).
TODAY at 11am PT / 2pm ET on Facebook Live, don't miss The Isolation Baking Show with Gesine and Jeffrey! This week, Jeffrey Hamelman will be baking Vermont Sourdough and Gesine Bullock-Prado will be making Sourdough Crumpets.
Follow along with the recipes, and we'll see you when we go live!
https://bakewith.us/kslfw
https://bakewith.us/zykef
I have been baking my sourdough loafs in a Dutch oven and and am interested in trying to make some baguettes but do not have a baking stone. Any suggestions or should I hold off?
I think you should hold off.
For tonight's dinner. Against better judgement we are getting together with parents. Less than 10 and noone showing symptoms (we all live 5 min from each other). Attachment 324887
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A couple of Easter loaves
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Today's effort, same recipe, much less chaos as we've done it once now... Yielded a more blistered crust, and just as tasty as last time. It has highlighted the fact that I need to sharpen my bread knife though!
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I’ve been told I can use my dehydrator to dry my starter and it can be rejuvenated
Been trying my hand for he first time at sourdough. Got a starter going after a week of feeding, and managed to try a few different things with it:
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Starter is now sitting in the fridge for a week, since I've got to pace my calorie consumption a bit.
Very nice!
I been making SD bread every other week mostly.
Running low on block cheese to have my favorite snack.
Gifted a buddy some starter and tips I have learnt on the way. He nailed it his first loaf!
Wow - you guys are going strong! My what beautiful loaves you all have. :wink:
Tomorrow is bread baking day for me.
Bread baking day! Making my new favorite white with 10% whole wheat. There is something so cathartic about kneading dough. The smell, the feel of it in my hand (actually makes my one badly arthritic knuckle feel better), the satisfaction of making something from scratch. It's all so wonderfully calming.
Got the dough right at the target temp this time too. Currently resting after the first fold. I have to say I'm really pleased with the Forkish method for straight dough. Thanks for the tip Mr. Mike!
glad to help. Get yourself Tartine for Christmas this year. I'm enjoying working through it now. It's not quite as formulaic as Forkish's book, but it's good in a different way. it's interesting how you can get good results with somewhat dissimilar techniques.
Will definitely look into it!Quote:
Originally Posted by Mr. Mike
Today's effort:
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Nice pair
even symmetrical. Methinks they're fake.Quote:
Originally Posted by SB
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That's where you're wrong - they're real and they are spectacular!Quote:
Originally Posted by Mr. Mike
Checking in.
I'm not big on carbs, but every few weeks make a pizza dough on a friday or saturday.
Can't get yeast so started a starter today. 1/2 cup water, 1 cup whole wheat.
Any basic tips?
Agreed, Tartine is a pretty solid book. A few weeks ago, my wife's long schemed plans for my birthday couldn't materialize so she asked me what I wanted as a gift. I knew she wouldn't accept "nothing" as an answer so I told her I'd been thinking about getting Tartine Bread, Tartine No. 3, and the Forkish book but couldn't decide which one. She bought all 3. So, I've been skimming through them for the last couple weeks. I can attest that Forkish and Tartine are different but I can't decide which is "better". But what I'm really excited about is all of the interesting things in Tartine #3. One of these days the grocery stores are actually going to have things like spelt, and rye flour, and various oddball whole grains.Quote:
Originally Posted by Mr. Mike
This weekend was full of baking experiments. My 9 year old and I made sourdough cinnamon rolls which turned out to be probably the best cinnamon rolls I've ever had (recipe here: https://www.theperfectloaf.com/sourd...innamon-rolls/). Pulled them out of the oven fresh for breakfast this morning and they were a hit with the kids. My 4 year old and I made banana bread, which she would probably eat for every meal if we'd let her. My 6 year old helped me mix up dough for a Pain de Mie. We used it for grilled cheese sandwhiches today and it was a hit with the kids. We also had sourdough pizza dough (using the overnight levain recipe from the forkish book) on Friday.
I've got nothing experience wise with this but have posted several informative articles in this thread on how to make your own starter. This is one:Quote:
Originally Posted by krp8128
Baking bread with a yeast water starter
and:
Sourdough Starter
and:
Sourdough Starter
Makes 1 starter
WHY THIS RECIPE WORKS
By nurturing a culture of naturally occurring bacteria and yeast, a healthy sourdough starter will leaven bread while also lending it the trademark sour flavor. For a simple, foolproof approach, we began by mixing all-purpose flour with whole-wheat flour, which provided extra nutrition for the developing bacteria and yeasts. We then added enough water to form a wet dough and let it sit at room temperature. After a few days, when it showed signs of life in the form of gas bubbles and a pungent aroma, we began a routine of daily feedings, mixing some of the culture with fresh flour and water to refresh the food supply. After 10 to 14 days, we found that the starter smelled pleasantly yeasty and doubled in volume 8 to 12 hours after the last feeding, a sign that it was ready to use to bake bread.
We also came up with an easy way to maintain the starter between uses. We found that we could refresh the food supply just once a week by letting the culture sit for 5 hours at room temperature after feeding it and then moving it to the refrigerator for storage.
Sourdough Starter
INGREDIENTS
4 ½ cups (24 3/4 ounces) whole-wheat flour
5 cups (25 ounces) all-purpose flour, plus extra for maintaining starter
Water, room temperature
*BEFORE YOU BEGIN
It’s okay to occasionally miss a daily feeding in step 2, but don’t let it go for more than 48 hours. For the best results, weigh your ingredients and use organic flour and bottled or filtered water to create the starter. Once the starter is mature, all-purpose flour should be used to maintain it. Placing the starter in a glass bowl will allow for easier observation of activity beneath the surface. Discarding some starter before each feeding gets rid of waste and keeps the amount of starter manageable.
INSTRUCTIONS
1. Combine whole-wheat flour and all-purpose flour in large container. Using wooden spoon, mix 1 cup (5 ounces) flour mixture and 2/3 cup (5 1/3 ounces) room-temperature water in glass bowl until no dry flour remains (reserve remaining flour mixture). Cover with plastic wrap and let sit at room temperature until bubbly and fragrant, 48 to 72 hours.
FEED STARTER:
2. Measure out 1/4 cup (2 ounces) starter and transfer to clean bowl or jar; discard remaining starter. Stir 1/2 cup (2 1/2 ounces) flour mixture and 1/4 cup (2 ounces) room-temperature water into starter until no dry flour remains. Cover with plastic wrap and let sit at room temperature for 24 hours.
3. Repeat step 2 every 24 hours until starter is pleasantly aromatic and doubles in size 8 to 12 hours after being fed, 10 to 14 days. At this point starter is mature and ready to be baked with, or it can be moved to storage. (If baking, use starter once it has doubled in size during 8-to-12-hour window. Use starter within 1 hour after it starts to deflate once reaching its peak.)
TO STORE AND MAINTAIN MATURE STARTER:
4A. Measure out 1/4 cup (2 ounces) starter and transfer to clean bowl; discard remaining starter. Stir 1/2 cup (2 1/2 ounces) all-purpose flour and 1/4 cup (2 ounces) room-temperature water into starter until no dry flour remains. Transfer to clean container that can be loosely covered (plastic container or mason jar with its lid inverted) and let sit at room temperature for 5 hours. Cover and transfer to refrigerator. If not baking regularly, repeat process weekly.
TO PREPARE FOR BAKING:
4B. Eighteen to 24 hours before baking, measure out 1/2 cup (4 ounces) starter and transfer to clean bowl; discard remaining starter. Stir 1 cup (5 ounces) all-purpose flour and 1/2 cup (4 ounces) room-temperature water into starter until no dry flour remains. Cover and let sit at room temperature for 5 hours. Measure out amount of starter called for in bread recipe and transfer to second bowl. Cover and refrigerate for at least 12 hours or up to 18 hours. Remaining starter should be refrigerated and maintained as directed.
Hmm, did not know there was a Tartine 3. I'll add that to my list.
I had a baking orgy Thursday.
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Wow - that's a lotta loaves! So how long does that last you?Quote:
Originally Posted by Mr. Mike
I baked 2 loaves last Monday and just now finished the first one. I end up having to put the second one in the fridge or it won't keep long enough for me to finish it. Not the best solution but I eat most of my bread toasted so it all works out.
gave a loaf and 3 baguettes away, so that will save some of the waste. Other than the baguettes, it's all pure levain based, so lasts at least a few days. For the rectangular loaves, if I wrap in plastic after 2 or 3 days (just a grocery produce bag), they stay ok for a week for a breakfast piece of toast or a lunch sandwich. I make croutons from the stale hunks too. Tear (or cut with a chopping knife with too hard) into squares, toss with olive oil, dry italian herbs, and garlic salt. Toast in a cast iron on the stove top. Really tasty while still warm.
Everyone posting here is so amazing. I started this thread but you guys have carried it. I'm am not worthy.....
File under "waste not/want not"...
Suggestions for "discarded" starter:
https://foodprint.org/blog/sourdough...dprint_general
who discards starter?
not me